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Prep Time: 720 Minutes Cook Time: 480 Minutes |
Ready In: 1200 Minutes Servings: 10 |
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Re-arrange the sequence of the process Ingredients:
1 1/2 lbs mesquite wood chips |
6 lbs beef brisket |
4 tablespoons new mexico chile powder |
2 teaspoons ground cayenne pepper |
2 teaspoons garlic powder |
1 teaspoon ground black pepper |
1/4 teaspoon ground cumin |
1/2 cup cider vinegar |
1 large onion, chopped |
4 garlic cloves, minced |
1/4 cup vegetable oil |
1/4 cup worcestershire sauce |
3 tablespoons cider vinegar |
12 ounces beer |
1/2 cup catsup |
2 tablespoons new mexico chile powder |
4 dried chile pequins, crushed |
Directions:
1. Combine dry ingredients for the rub,except the vinegar.
2. Brush the brisket with the vinegar and apply the rub on sauce.
3. Let the meat marinate overnight.
4. Soak the wood chips for 2 hours.
5. Prepare a slow fire in a covered grill.
6. Arrange 1/2 of wood chips on the coals.
7. Place the brisket on the grill, fat side up, over a drip pan.
8. Close the lid and smoke for 1 to 1 1/2 hours per pound, adding more soaked wood chips as needed.
9. To make the sauce, saute the onion and garlic in a little of the oil until soft.
10. Add the remaining ingredients and simmer for 30 minutes.
11. Generously brush the brisket with the sauce a couple of times during the last 1 to 1/2 hours of cooking.
12. Keep the sauce warm and add additional catsup to achieve the desired consistency.
13. To serve, cut the brisket across the grain and serve with the sauce on the side.
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